Sausage & Pecan Cranberry Stuffing

What you need:

• 1 lb. hot Italian sausage
• 2 ribs celery, chopped
• 1 sweet yellow onion, chopped
• 5 to 6 cloves minced garlic
• 1 Granny Smith apple, cored and grated
• 1 pkg. (14 oz.) cornbread stuffing
• 2 1/2 cups chicken broth
• 1 cup chopped pecans
• 2/3 cup dried cranberries

Directions:

1. Brown sausage in a skillet over medium heat, crumbling as it cooks.
2. Add celery, onion, and garlic. Cook until onions are translucent.
3. Add grated apple and cook for 1 to 2 more minutes.
4. Add stuffing mix and toss to combine.
5. Then slowly add chicken broth and toss to combine.
6. Fold in pecans and cranberries.
7. Transfer mixture to a greased or buttered 9x13-inch pan and cover with foil.
8. Bake in a preheated 350 degree for 10 minutes. Remove foil from pan and bake for another 10 minutes.

Recipe from Tastes Better From Scratch

Posted on Fantastical Sharing of Recipes